New Orleans Red Beans & Rice

For best results, slow cook this traditional New Orleans Monday meal for a full night and day, after pre-soaking the beans. This will produce the authentic Cajun softened-beans-and-gravy dish. Cooking for just the day is good too; you will have more of a soupy bean pour-over for your rice.

1 lb. dried red kidney beans
1 lb. spicy smoked sausage
2 T. oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (3/4 cup)
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. dried thyme
2 bay leaves
1/2 tsp. cayenne
6-8 C. water or chicken broth

Rinse beans and soak overnight. Drain before using.

Saute sausage in oil until slightly browned, about 3 minutes. Remove sausage and set aside.

Add onion, green pepper, and celery to skillet and cook until softened and fragrant, about 3 minutes. Add garlic and cook for 1 minute more. Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 minute. Add sausage and beans and stir to combine.

Pour sausage/bean mixture into slow cooker. Add bay leaves and water/broth (water should cover beans by at least 1/2 inch). Cover and cook on high for 2 hours, then on low for 12 hours. Remove bay leaves before serving over cooked rice.